Ingredients
Scale
- 1/2 cup butter
- 1/2 cup (packed) Imperial brown sugar
- 1/4 cup Imperial sugar
- 7 tablespoons pumpkin puree
- 1 teaspoon pure vanilla extract
Dry ingredients:
- 1 1/2 cups white whole wheat flour
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For rolling:
- 1/4 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
Instructions
- Melt the butter in a small mixing bowl, then whisk in the sugars until no lumps of brown sugar remain. Whisk in the pumpkin and vanilla until smooth.
- In a large mixing bowl, mix together the dry ingredients, then make a well in the center. Pour the wet ingredients into the well and stir, using a silicon spatula, just until the flour disappears into the dough. Cover and chill for at least 30 minutes.
- When ready to bake, preheat the oven to 350 F. Line 2 large baking sheets with a silicon baking mat or spray with cooking spray.
- In a small bowl, stir together the sugar, pumpkin pie spice and cinnamon. Scoop the dough up with a medium cookie scoop (or spoon), roll the dough into a ball and then roll in the sugar mixture to coat. Set the ball on the cookie sheet and flatten slightly with your hand. Repeat until the cookie dough is gone, leaving about an inch of space between the cookies.
- Bake at 350 F for 11 – 13 minutes or until the edges are golden brown. Remove from the oven and place on a wire rack to cool. Once cool, store in a covered airtight container.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 94
- Fat: 4g